The Grandfather German Lager

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Tine & Cellar serves a large variety of unique craft beers poured on a state of the art Gen2 draft system served by Cicerone Certified beer servers.

Select four representative craft beers to showcase: a crisp Pilsner, a hop-forward IPA, a balanced Amber Ale, and a rich Stout. Verify kegs are filled, labeled with beer name, ABV, IBU, and packaging date, and refrigerated at recommended serving temperatures (Pilsner 38°F/3°C, IPA 45°F/7°C, Amber Ale 45°F/7°C, Stout 50°F/10°C).

Choose and prepare beers

Mount the food-grade CO2 cylinder in a secured upright position. Attach the regulator and set pressure appropriate for the system and beer style — typically 10–14 PSI for most beers on a Gen2 system; adjust per beer if using individual gas blocks or per brewery recommendations. Confirm regulator and gas lines are tight and free of leaks (apply soapy water and watch for bubbles).

Set up CO2 and regulators

Attach the correct keg coupler to each keg. Connect each coupler to its designated beer line leading to the Gen2 draft tower. Ensure lines are labeled so each faucet corresponds to the correct beer. Engage the coupler to pressurize the keg and allow beer to fill the line gently.

Connect kegs to draft lines

Before service, run an approved cleaning solution through each beer line and faucet using the line cleaning kit according to manufacturer instructions (usually 10–20 minutes circulation), then flush thoroughly with clean water. Use the faucet brush to clean the faucet spouts and wipe exterior surfaces with a sanitized cloth.

Sanitize lines and faucets

Confirm keg chest, tower, and line temperatures are at recommended ranges using the thermometer. If the system uses glycol cooling, verify glycol temperature and flow. Make any needed adjustments to achieve stable serving temperatures for each beer style.

Set and verify temperatures

Select the appropriate glass style for each beer. Rinse glasses with clean, cold water using the glass rinser to remove dust and cool the glass. Do not use detergents that leave film or oil. Inspect glasses for residue or lipstick and replace any compromised glassware.

Prepare glassware

Hold the glass at a 45-degree angle about 1–2 inches from the faucet. Open the faucet fully in one smooth motion and aim beer mid-stream to reduce excessive foaming. As the glass fills to about three-quarters, gradually straighten the glass and continue pouring to achieve a 1/2–1 inch (12–25 mm) head for most styles (slightly more for stouts, slightly less for highly carbonated beers). Close the faucet cleanly by snapping it shut to avoid hanging drops and excessive foam.

Pull the proper pour

Visually inspect the pour for clarity and head retention. Smell briefly and, if performing a quality check, taste a small sample to confirm beer condition (no off-flavors, correct carbonation). Place the beer on a serving tray (if used) and serve promptly. Communicate beer name, style, ABV, and tasting notes to guests as needed.

Taste & serve

Monitor line pressure and keg levels periodically. Replace kegs as needed and purge lines to avoid excessive foam when switching kegs: close faucet, relieve pressure at the coupler, swap keg, reattach and allow beer to flow to remove stale beer (discard first 4–6 oz / 120–180 ml). Wipe faucets between pours and keep the drip tray clean. Re-sanitize lines on a regular schedule (daily or per local code/manufacturer recommendations).

Ongoing maintenance during service

At closing, run cleaning solution through each line according to the line cleaning kit instructions, then flush with water until clear. Remove and soak faucet parts in sanitizer, rinse and reassemble. Wipe down the tower and surrounding area, close CO2 cylinder if not in continuous use, and document cleaning in the logbook.

End-of-day cleaning

Assorted craft beers (bottled in kegs) — choose 4 styles: Pilsner, IPA, Amber Ale, Stout

Kegs (one per beer style)

CO2 cylinder (food-grade), regulated

Regulator and gas lines

Gen2 draft tower with 4 faucets (clean and assembled)

Beer lines (Sanitized, per faucet)

Keg couplers (correct type for each keg)

Commercial beer faucet w/flow control

Beer glasses (4 styles: pilsner flute, pint, tulip, snifter)

Glass rinser or clean water supply

Beer faucet brush and line cleaning kit (sanitizer)

Thermometer for beer line/tower

Ice or glycol chiller (if applicable) to maintain keg temp

Clean towels or lint-free cloths

Serving tray (optional)

Draft Beers

10 yr tawny port / chocolate wafer / pipe tobacco smoked in glass – velvety & decadent –

SMOKED PORT

rye whiskey house – bitters / sweet vermouth lemon twist / smoked under glass w / (Wausau's original smoked Manhattan) – refined smoke / layered depth –

CLOCHE BUT SO CIGAR

spruce – infused vodka / lime juice / simple syrup ginger beer – woodsy & light –

SPRUCE & GINGER FIZZ

red wine brandy / star anise simple syrup / orange peel / clove / dried fruit served hot – festive / fragrant / spiced –

MULLED WINE

Slow – braised 8oz short rib over Dijon mashed potatoes. Finished w / porter – ale demi – glace & local organic microgreens.

BRAISED SHORT RIB

Bone – in pork shank slow – braised & finished w / a German ale demi – glace. Served over Dijon mashed potatoes, roasted apples, wild mushrooms & onions w / a side of cherry kraut.

BRAISED PORK SHANK

Make Draft Beers Recipe in just 45m. Tine & Cellar serves a large variety of unique craft beers poured on a state of the art Gen2 draft system served by Cicerone Certified beer servers.

Draft Beers Recipe

Descriptors

Tasting Notes

Food Pairings

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